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Food Microbiology / M. R. Adams, M. O. Moss

By: Contributor(s): Material type: TextTextPublication details: New Delhi : New Age International Pub., c1995. [reprinted 2007]Edition: 1st edDescription: xiii, 398 p. : ill., figs., col., tables ; 24 cmISBN:
  • 9780854042845
  • 0854042849 (Trade Cloth)
Subject(s): DDC classification:
  • 664.0015/ A193f 22
LOC classification:
  • QR115
Online resources: Royal Society of Chemistry eBooksSummary: Annotation This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health. The book is a thorough and accessible account designed for students in the biological sciences, biotechnology and food science. It will also be valuable to researchers, teachers and practising food microbiologists.
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Holdings
Item type Current library Collection Call number Copy number Status Date due Barcode Item holds
Book Book Daffodil International University Library General Stacks Non-fiction 664.0015/ A193f (Browse shelf(Opens below)) 1 Available 015116
Total holds: 0

Includes bibliographical references [p. 359-364] and index.

Annotation This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health. The book is a thorough and accessible account designed for students in the biological sciences, biotechnology and food science. It will also be valuable to researchers, teachers and practising food microbiologists.

Trade The Royal Society of Chemistry

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